Stuffed Sweet Potatoes with Spinach, Cheese, and Cranberries
🛒 Ingredients
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4 medium sweet potatoes
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2 tbsp olive oil, divided
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Salt & black pepper, to taste
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2 cloves garlic, minced
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4 cups fresh spinach
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½ cup dried cranberries
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¾ cup cheese (feta, goat cheese, or shredded mozzarella)
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¼ tsp red pepper flakes (optional)
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Optional add-ins: chopped pecans or walnuts, green onions, or a drizzle of balsamic glaze
👩🍳 Instructions
1️⃣ Roast the Sweet Potatoes
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Preheat oven to 400°F (205°C).
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Scrub sweet potatoes, pierce with a fork.
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Rub with 1 tbsp olive oil, sprinkle with salt.
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Roast directly on the rack or a baking sheet for 45–55 minutes, until tender.
2️⃣ Sauté the Filling
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Heat remaining 1 tbsp olive oil in a skillet over medium heat.
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Add garlic and cook 30 seconds (don’t brown).
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Add spinach and cook until just wilted.
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Stir in cranberries, red pepper flakes, salt, and pepper.
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Remove from heat.
3️⃣ Stuff & Melt
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Slice sweet potatoes lengthwise and gently fluff the insides with a fork.
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Season lightly with salt and pepper.
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Spoon spinach mixture into each potato.
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Sprinkle generously with cheese.
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Return to oven 5–8 minutes, just until cheese melts.
4️⃣ Finish & Serve
Top with:
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Extra cranberries
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Nuts for crunch
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Balsamic glaze or honey drizzle (chef’s kiss)
Serve hot.
❓ Q & A (The Helpful Stuff)
Q: Can I make this ahead?
Yes! Roast potatoes ahead of time. Reheat, stuff, and melt cheese right before serving.
Q: Best cheese to use?
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Feta = salty & tangy
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Goat cheese = creamy & elegant
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Mozzarella = mild & melty
Mixing feta + mozzarella is elite.
Q: Can I make it vegan?
Totally. Use vegan cheese or skip cheese and finish with tahini or balsamic glaze.
Q: How do I make it more filling?
Add:
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Cooked quinoa or farro
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Chickpeas or white beans
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Crispy bacon or pancetta (if not vegetarian)
Q: Does this work for dinner parties?
Absolutely. They’re beautiful, hold well, and hit that sweet/savory note guests love.